Enzyme-Hydrolyzed Retentate for the Development of a Whipped topping Mix
Ultrafiltered skim milk concentrated to 20-22% solids was hydrolyzed with a mixture of proteases from Aspergillus oryzae and an acid protease from Aspergillus niger. The enzyme preparation from A. oryzae did not produce bitterness, so the effects of its hydrolyzing action on the whipping properties...
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| Format: | Others |
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DigitalCommons@USU
1991
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| Online Access: | https://digitalcommons.usu.edu/etd/5365 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6419&context=etd |